GOVINDA'SFLAVOURS

Carrot Singoda Paratha (Sattvic & Gluten-Free)

A nutritious, no-onion, no-garlic recipe perfect for Ekadashi or daily sattvic meals.

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General Details

• Yield: 15 to 18 Parathas
• Diet: Sattvic (No Onion, No Garlic)

Ingredients

• Grated Carrot: 250 grams
• Singoda (Water Chestnut) Flour: 500 grams
• Plain Water: 750 grams
• Salt: To taste (Saindhava salt recommended)
• Coriander Leaves: One handful, finely chopped
• Chilli & Ginger Paste: 2 tablespoons (optional)
• Ghee or Oil: For shallow frying

Methodology

1. Boil Water: In a saucepan, bring 750g of water to a rolling boil.
2. Season: Once boiling, add the grated carrot, chopped coriander, ginger-chilli paste, and salt.
3. Mix Flour: Lower the flame and slowly add the Singoda flour while stirring constantly to avoid lumps.
4. Knead Dough: Turn off the heat. Once the mixture is cool enough to handle, knead it thoroughly by hand into a smooth dough.
5. Roll & Fry: Divide the dough into small balls. Flatten them using a chapati rolling pin. Fry on a hot tava (griddle) with a little ghee until both sides are golden and crisp.

Serving Suggestion: Serve hot with homemade vegetable chutney or a fresh vegetable gravy sabji.

Singoda Coconut Halwa

A traditional, energy-boosting sattvic dessert for your sacred offerings.

Preparation Steps

1. Blend: Grind the coconut, jaggery, and water into a smooth, creamy paste.
2. Roast: Heat ghee in a pan and sauté the Singoda flour until it turns golden and aromatic.
3. Toast: Add chopped nuts to the flour and roast for a few seconds.
4. Combine: Stir in the coconut-jaggery paste. Cook for 2 minutes until it thickens.
5. Final Touch: Switch off the flame, cover, and let it rest for a few minutes.

White Gravy Mixed Vegetable Kurma (Sattvic & Creamy)

A rich, velvety mixed vegetable curry made with a base of coconut and cashews. Completely free of onion and garlic.

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General Details

• Yield: Approximately 750 grams of processed sabji
• Dietary Info: Sattvic, No Onion, No Garlic

Ingredients

Vegetable Mix (750g total):

• Beans, Carrots, Baby corn, Bottle gourd, Green peas, Knol khol (Kohlrabi), and Capsicum.

For the Creamy Gravy Paste:

• Fresh Coconut: 150 grams
• Poppy Seeds (Khus Khus): 30 grams
• Cashew Nuts: 50 grams
• Green Chilies: 4 pieces

For Tempering & Seasoning:

• Oil or Ghee
• Whole Garam Masala (Clove, Cardamom, Cinnamon)
• Asafoetida (Hing), Bay leaf (Tej Patta), and Fresh Ginger
• Tomatoes (finely chopped)
• Spices: Salt, Cumin (Jeera) powder, Coriander (Dhania) powder, and Garam Masala powder
• Fresh Coriander leaves for garnish

Methodology

1. Prep Vegetables: Cut all chosen vegetables into uniform, kurma-sized cubes. Boil them in water until they are tender but still hold their shape.
2. Prepare Gravy Base: Grind the coconut, poppy seeds, green chilies, and cashews with a little water into a very smooth, fine paste.
3. Temper Spices: Heat oil or ghee in a pan. Add the whole garam masala, a pinch of hing, the bay leaf, and ginger. Sauté until fragrant.
4. Cook Tomatoes: Add chopped tomatoes and salt. Stir in the cumin powder, coriander powder, and a touch of garam masala. Cook until the tomatoes soften and the oil begins to separate.
5. Combine: Fold in the boiled vegetables followed by the prepared white gravy paste.
6. Simmer: Mix well and let the kurma simmer on low heat for 5–7 minutes to allow the flavors to meld.
7. Final Touch: Adjust the consistency by adding hot water as needed. Garnish with fresh coriander leaves before serving.

Serving Suggestion: This creamy kurma pairs beautifully with the Singoda Parathas or steamed rice.